Rachel’s vegan recipe for February uses that versatile store-cupboard standby cooked chickpeas. It’s better if you can get the glass jar variety as they are far superior to the cheap tinned ones.
2 tablespoons olive oil, divided into two.
1 small onion, finely diced
1 carrot, peeled and
cut into chunks
2 cloves garlic
1/2 cup fresh parsley
1 1/2 cups chickpeas, rinsed and drained
1/2 cup porridge oats
1/2 teaspoon salt
1/4 teaspoon coriander
1/4 teaspoon cumin
Preheat oven to 400 degrees.
Heat 1 tablespoon of the olive oil in a small saucepan over medium heat. Add the onion and sauté, stirring occasionally for 5 minutes until soft and translucent. Remove from heat and place in a large bowl.
In a food processor, blend the carrot, garlic, parsley, and chickpeas until smooth. Add chickpea mixture to the bowl with onions and mix to combine. Add oats, salt, coriander, and cumin, and mix until fully combined.
Lightly grease a baking sheet. Form the chickpea mixture into four burgers about 8cm across and 1.5 cm thick. Place on a baking sheet and brush the burgers with remaining 1 tablespoon olive oil.
For advice on vegan/vegetarian cooking and nutrition call Rachel on 07929 203653 or email: firstname.lastname@example.org